Ingredients

350 g firm or extra-firm tofu, patted dry and cut into 1-inch cubes

2 tsp soy sauce

2 tsp sesame oil

¼ tsp salt

Black pepper to taste

1 tbsp cornstarch

1 tbsp oil (for cooking tofu)

200 g soba noodles

1 cup edamame

2 tsp sesame oil (for dressing)

2.5 tsp oil, divided

8 green onions, white and green parts separated

4 cloves garlic, grated (about 13 g)

1 inch piece ginger, peeled and grated

0.5 tsp red pepper flakes

1 tbsp miso paste

3 tbsp soy sauce (for dressing)

2 tbsp rice wine vinegar

1 tbsp maple syrup

2 tbsp water

3 bok choy, quartered

½ cucumber, thinly sliced (about 1 cup)

3 radishes, halved and thinly sliced (about 1 cup)

Lime wedges for serving (optional)

Shredded toasted nori (optional)

Chili oil (optional)

Instructions

Step 1: In a large bowl, combine tofu cubes with soy sauce, 2 tsp sesame oil, salt, pepper, and cornstarch. Toss gently to coat and let marinate while you prepare the vegetables.

Step 2: Heat 1 ½ tsp oil in a large pan over medium-high heat. Add bok choy in a single layer and sear for 1–2 minutes per side until charred. Remove and set aside on a plate.

Step 3: In the same pan, heat 1 tbsp oil over medium-high heat. Add marinated tofu and cook for 6–8 minutes, turning occasionally, until golden brown. Transfer tofu to a plate.

Step 4: Meanwhile, cook soba noodles in boiling water according to package instructions until just al dente, stirring frequently. Add edamame during the last 3 minutes of cooking. Drain and rinse noodles under cold water to remove stickiness.

Step 5: In the same pan used for tofu, heat 2 tsp sesame oil and the remaining 1 tsp oil over medium heat. Add the white parts of green onions, grated garlic, grated ginger, and red pepper flakes. Cook, stirring constantly, for about 1 minute until fragrant.

Step 6: Stir in miso paste, 3 tbsp soy sauce, maple syrup, rice vinegar, and 2 tbsp water. Cook for another minute, stirring often, until the dressing slightly reduces. Remove the pan from heat.

Step 7: Add soba noodles, edamame, and tofu to the pan with the dressing. Toss everything together until well coated.

Step 8: Divide noodles among shallow bowls. Top with seared bok choy, cucumber slices, radish, and the green parts of the green onions. Garnish with shredded toasted nori and chili oil if desired. Serve with lime wedges on the side. Enjoy warm or at room temperature.

Tips & Variations

Pat the tofu dry thoroughly before marinating to ensure it crisps up well during cooking.

For extra flavor, try adding a splash of toasted sesame seeds or a handful of fresh cilantro on top.

Swap edamame for steamed snow peas or snap peas for a different texture.

Adjust red pepper flakes for your preferred spice level, or omit for a milder dish.

FAQs

Can I use other types of noodles instead of soba?

Yes, you can substitute soba noodles with udon, rice noodles, or even whole wheat spaghetti depending on your preference. Adjust cooking times accordingly.

How do I prevent the tofu from sticking to the pan?

Make sure the pan and oil are hot before adding the tofu. Avoid moving the tofu too early; let it form a crust before turning to ensure it doesn’t stick.